Cranberry Peanut Nougat

Name: Cranberry Peanut Nougat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 360g cotton candy; 240g peanut; 50g cranberry; 80g butter; 220g Whole milk powder; 20g White sesame

by s sister-su

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I really like the combination of peanuts and cranberries. The sweet and sour taste of cranberries neutralizes the sweetness of nougat and adds a festive color to the nougat. This time I used southern milk peanuts. I personally feel that it is more flavorful than the original peanuts. A 500-gram bag of peanuts is about 480 grams after undressing. They are made in 2 plates.

Ingredients

Cranberry Peanut Nougat

1. After removing the peanuts, use a rolling pin to slightly crush them and put them in the oven to keep them at a low temperature of 100 degrees. Cranberries are also cut into pieces.

2. Take a non-stick pan, add butter, and bring to a boil.

3. Pour marshmallows.

4. Continue to heat on a small fire, stir constantly with a high-temperature resistant silicone spatula, until the marshmallows are completely melted and begin to draw silky shape.

5. Pour powdered milk.

6. Mix well

7. After turning off the heat, pour in warm peanuts, cranberries and sesame seeds.

8. Continue to mix well.

9. Pour into a non-stick bakeware. If there is no non-stick bakeware, it is recommended to put oiled paper and tarp. Use a rolling pin to roll it out with greaseproof paper.

10. Remove it from the baking tray when it cools slightly.

11. Cut into the size you like (I personally prefer a thick, square shape).

Tips:
1. The marshmallows must be completely melted. Pour the milk powder when there is wire drawing. Adding the powdered milk sugar too early will make it soft and sticky, but if the marshmallows are fried too much, the sugar will be hard.
2. The temperature should be mastered when cutting the sugar. It is easy to cut the knife when it is slightly cooler, and it will not stick to the knife or hard to cut.